On Cook With Brooke, I’m making Oysters Rockefeller Bread Pudding, which would be a delicious side dish for your Thanksgiving dinner!
If I ever deviate from our Thanksgiving menu that I make every year, I would be shunned by Sean and the kids. While sometimes changing up how I cook the turkey, whether it’s roasted, fried or smoked is acceptable, it’s the sides that must stay the same. Having said this, I cannot delete a side, but I am “allowed” to add. Praise be.
I actually started thinking about adding a seafood dish or two to our Thanksgiving menu back in August while on our annual summer vacation up in Maine. I was reading an article about oysters and then my mind started spinning around ideas of different recipes using oysters. Fast forward to a couple weeks ago, and I landed on this thought; Oysters Rockefeller Bread Pudding.
Now, I know oysters aren’t for everyone. Sean and I happen to love them. Raw, Rockefeller-ed, grilled, baked, roasted, we dig ’em. I started researching oyster stuffings and dressings – would be a nice addition as a side for Thanksgiving. But I wanted to incorporate a custard-y type texture. This is how I landed on the Oysters Rockefeller Bread Pudding.
All bread puddings start with a custard made from eggs and heavy cream. I wanted that richness to surround the creaminess of the oysters. My devout love of New Orleans got me wanting to incorporate some of those flavors the food city is known for. Oysters Rockefeller came to mind, and adding spinach was a great idea regardless, so that’s what I did. And, bottom line, would make for a fantastic side dish for your Thanksgiving meal.
I spent many a sleepless night, working out this recipe (at least I’m productive when I can’t sleep), felt pretty thorough about my ingredient line-up, and was ready to start testing. Normally on my Cook With Brooke episodes, I’ve tested and re-tested recipes before I share them with all of y’all. This time, however, I thought I would bring you along while I made this recipe for the first time. Because honestly, if it was a fail, I simply wouldn’t publish.
Well, I’m here to tell you that this recipe is a rockstar recipe, and would make for a tasty entrée, or even better, as a side to your Thanksgiving menu!
Let’s watch Cook With Brooke!!
Oysters Rockefeller Bread Pudding
- 2 dozen oysters ** see NOTE
- 1 brick frozen spinach thawed and drained of all liquid
- 1/2 cup scallions finely chopped
- 1/4 cup fresh parsley finely chopped
- 2 tbsp fresh tarragon finely chopped
- 6 cups country style bread cut into 1/2 inch cubes
- 4 large eggs
- 1 1/2 cups heavy cream
- oyster liquor
- chicken broth
- 1 1/2 cups gruyere cheese grated
- 1 tsp course salt
- 1/2 tsp coarsely ground black pepper
- Preheat oven to 350 degrees. Spread the bread cubes on a baking sheet pan and bake for 10-15 minutes until lightly browned.
- In a large mixing bowl, whisk together the eggs, cream, oyster liquor/chicken stock, drained spinach and 1 cup of grated gruyere cheese. Add parsley, tarragon, salt and pepper and stir to combine.
- Add the bread cubes and oysters to the bowl stirring well to combine.
- Pour into a 13x9x2 inch baking pan and sprinkle top with the remaining 1/2 cup of gruyere cheese.
- Bake for 45 minutes, until the top is golden and custard is set. Serve hot.